Cheese compositions and related methods
View Patent ↗Cheese compositions and methods of making cheese compositions, including methods of formulating cheese compositions are provided. Cheese compositions of the invention include casein protein, non-casein protein, non-pregelatinized, modified starch, and a fat component having a low amount of trans-fat (e.g., about 5% or less of trans-fat by weight of the fat component) while at the same time substantially maintaining and/or improving properties (e.g., processing properties, organoleptic properties, combinations of these, and the like) of the cheese composition.
1. A low trans-fat cheese composition having suitable functional, organoleptic and nutritional properties, comprising:
a fat component having about 5% or less by weight of trans-fat based on the total weight of the fat component, the fat component having a Solid Fat Content value in the range from about 30% to 50% at 10 degrees Celsius and less than about 10% at 37.8 degrees Celsius;
a protein component comprising:
casein protein; and
a casein-replacing amount of non-casein protein; and
a starch component comprising a casein-replacing amount of non-pregelatinized, modified starch.
2. The low trans-fat cheese composition of claim 1 , wherein the fat component comprises one or more fat ingredients selected from the group consisting of palm oil, palm oil fractions, and combinations thereof.
3. The low trans-fat cheese composition of claim 1 , wherein the cheese composition has a Melt Test Value greater than or equal to 3.5.
4. The low trans-fat cheese composition of claim 1 , wherein the cheese composition has a Stretch Test Value of at least fifteen inches.
5. The low trans-fat cheese composition of claim 1 , wherein the cheese composition has a Crumble Test Value in the range from 1.0 to 2.5.
6. The low trans-fat cheese composition of claim 1 , wherein the cheese composition has a Firmness Test Value in the range from 60% to 80% torque.
7. The low trans-fat cheese composition of claim 1 , wherein the casein protein is present in an amount in the range from 10-20% by weight of the cheese composition.
8. The low trans-fat cheese composition of claim 1 , wherein the non-pregelatinized, modified starch comprises non-pregelatinized, thermally-inhibited starch.
9. The low trans-fat cheese composition of claim 8 , wherein the non-pregelatinized, thermally-inhibited starch is present in an amount in the range from 1-6% by weight of the cheese composition.
10. The low trans-fat cheese composition of claim 8 , wherein the non-pregelatinized, thermally-inhibited starch comprises non-pregelatinized, thermally-inhibited, potato starch.
11. The low trans-fat cheese composition of claim 1 , wherein the non-casein protein comprises non-dairy protein.
12. The low trans-fat cheese composition of claim 11 , wherein the non-dairy protein comprises vital wheat gluten protein.
13. The low trans-fat cheese composition of claim 1 , wherein the non-casein protein is present in an amount in the range from 1-4% by weight of the cheese composition.
14. The low trans-fat cheese composition of claim 1 , wherein the non-pregelatinized, modified starch comprises non-pregelatinized, chemically modified starch.
15. The low trans-fat cheese composition of claim 14 , wherein the non-pregelatinized, chemically modified starch is present in an amount in the range from 1-6% by weight of the cheese composition.
16. The low trans-fat cheese composition of claim 14 , wherein the non-pregelatinized, chemically modified starch comprises non-pregelatinized, chemically modified, potato starch.
17. The low trans-fat cheese composition of claim 1 , wherein the non-pregelatinized, modified starch has a viscosity value, according to the Starch Viscosity Test using 5% dry starch solids, in the range from 100-1200 Brabender units at the beginning of a 95° C. hold period and in the range from 200-1400 Brabender units after 15 minutes from the beginning of the hold period.
18. The low trans-fat cheese composition of claim 1 , wherein the casein protein comprises rennet casein protein.
19. The low trans-fat cheese composition of claim 1 , wherein the cheese composition is a substitute cheese composition.
20. A packaged food product comprising the low trans-fat cheese composition of claim 1 , wherein the packaged food product includes labeling that identifies the food product as having reduced trans-fat.
21. The packaged food product of claim 20 , wherein the food product is a frozen snack food.
22. A method of formulating a low trans-fat cheese composition while maintaining suitable functional, organoleptic and nutritional properties comprising:
selecting a low trans-fat component having about 5% or less by weight of low trans-fat based on the total weight of the fat component by comparing a Solid Fat Content profile of the low trans-fat component to a base-line Solid Fat Content profile of an exemplary fat having greater than 5% trans-fat based on the total weight of the exemplary fat, the Solid Fat Content profile of the low trans-fat component depicting a Solid Fat Content value for the low trans-fat component in the range from about 30% to 50% at 10 degrees Celsius and less than about 10% at 37.8 degrees Celsius;
selecting a protein component including casein protein and a casein-replacing amount of non-casein protein; and
selecting a starch component including a casein-replacing amount of non-pregelatinized, modified starch.